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Friday, January 4, 2013

Friday Recipe: Parmesan Chicken

Anything that cooks in the crockpot and I can make in advance with very little work I'm all for! This one is delicious. To be fair, I don't like mushrooms or cream of mushroom soup but it does add a tasty flavor to the chicken.

Prep Time: 10 Minutes

Cook Time: 5 Hours

Ready In: 5 Hours 10 Minutes

Servings: 6

Ingredients:

6 tablespoons butter

1 (1 ounce) package dry onion soup mix

1 cup converted long-grain white rice

1/4 cup grated Parmesan cheese for

topping

6 skinless, boneless chicken breasts

1 1/2 cups milk

2 (10.75 ounce) cans condensed cream

of mushroom soup

salt to taste

ground black pepper to taste

Directions:

1.

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.

2.

Lay chicken breasts
in the bottom of a lightly greased slow cooker. Place one tablespoon
margarine on each chicken breast and pour soup mixture over all. Season
with salt and pepper to taste and sprinkle with grated Parmesan cheese.

About Me

Kristabel Reed lives on the East Coast and loves to explore the steamier side of historical romance. "There are so many sexy situations that didn't just pop up in the 21st century and my goal is to burst the myth of the prim and proper debutante."
She loves romances but historical ménages particularly which add an element of danger and discovery not seen in contemporaries. Historically speaking, unusual romantic connections put lives on the line-people were ostracized and some even put to the death.
She loves reading, watching old movies, and anything Cary Grant. And is always interested in talking about erotic romance, so drop her a line: kristabelreed@yahoo.com; or Tweet her @kristabelreed; find her blog: kristabelreed.blogspot.com